Chocolate Chip Banana Cupcakes with Peanut Butter Frosting
Uhmm, here I am again on another Monday with a cupcake! Mondays = cupcakes. That’s the new way of life. You with me? Great, let’s talk about these chocolate chip banana cupcakes then!
I realized the other day that I don’t bake with bananas as much as I should. I mean besides the occasional banana bread or these banana macadamia muffins, bananas pretty much stay in my smoothies. I figured it was time to change that!
We had a BBQ at the in-laws last week and I needed to bring something to the party. So I whipped up these chocolate chip banana cupcakes to try on them. They are my guinea pigs for recipe ideas and I don’t think they mind. They LOVED these cupcakes! I came home with zero leftovers.
I think what makes these guys special is the classic combination of bananas, chocolate and of course peanut butter. A moist banana cupcake (not dense as most banana cupcakes) is dotted with mini chocolate chips and topped with a sweet peanut butter frosting. Each flavor is just enough … not overwhelming the rest but working together to make a delicious cupcake!!
Since we are starting the summer season of baking and bbqs, I stocked up on baking ingredients at my local ALDI recently and got ingredients for these cupcakes there. Do you shop at ALDI? I love shopping there because they have a great variety of products for a whole lot cheaper. As a graduate student (a preggo one I should say), savings is high on my list these days and saving on grocery is a must. Next time you are looking to save on groceries, stop by your local ALDI.
And of course make these cupcakes!! They are really goooooood!!
For Banana Cupcakes:
- 2 1/2 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 3 large ripe bananas, pureed
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Peanut Butter Frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/3 cup creamy peanut butter
- 3-4 cups confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons heavy cream
Cupcakes slightly adapted from Bakers Royale